As Chinese cuisine spreads across the globe like never before, it certainly isn't stagnating in its homeland. Native chefs are breaking down barriers and experimenting in new ways that would astonish the old masters. But they're not the only ones pushing the boundaries.

Smashing a packet of cashew nuts with a bottle of white vinegar may not be the best way to crush them - but time was short and Bobby Brill from the USA had just minutes left to produce his Chinese-style prawn taco sauce.

Chopsticks & Beyond has now hosted five competitions featuring 25 participants from all corners of the world. Along the way, the show sampled the wares of some of Beijing's finest new restaurants, and even entered the homes of Beijing expat foodies.